1 ½ tsp veg oil
8 6oz Idaho potatoes
5 ½ oz fresh goat cheese (montrechat) crumbled
¾ cup half and half
3T butter
3T chopped fresh chives
Preheat oven to 375. Bake potatoes until very tender, about 45 minutes. Transfer to rack. Cool 10 minutes. Using oven mitts, grasp 1 potato in hand, cut off top ¼ of potato. Scoop out potato, leaving ½” shell. Put potato flesh into large bowl. Repeat with each potato. Mash potatoes till smooth. Mix in cheese, then the half and half, butter and chives. Season with salt and pepper. Spoon mixture back into shells, dividing evenly. Place potatoes on baking sheet—can be made one day ahead, cover with plastic wrap and refrigerate—heat oven to 375 degrees, bake till heated through, about 20 minutes.
*make potato skins with left-over ¼ tops of potatoes: top with grated cheddar, bake till cheese is melted; top with sour cream and bacon.
Tuesday, September 29, 2009
Asian Salad
1 head of cabbage…you can buy the cabbage already sliced& in a bag
2 bunches scallions, sliced, white and light green part only
2 packages oodles of noodles soup, any flavor; break noodles in small pieces, throw away flavor pack.
¾ c slivered almonds
½ c sesame seeds
¼ c butter
sauté almonds, sesame seeds, noodles, and butter until toasted brown, put on paper towels.
Dressing:
1 cup veg oil or olive oil
½ cup sugar
½ cup white wine vinegar
2T soy sauce
Mix together dressing ingredients. When ready to serve, mix all other ingredients together then toss with the dressing.
To make this a main course: add any grilled meat, poultry or fish
2 bunches scallions, sliced, white and light green part only
2 packages oodles of noodles soup, any flavor; break noodles in small pieces, throw away flavor pack.
¾ c slivered almonds
½ c sesame seeds
¼ c butter
sauté almonds, sesame seeds, noodles, and butter until toasted brown, put on paper towels.
Dressing:
1 cup veg oil or olive oil
½ cup sugar
½ cup white wine vinegar
2T soy sauce
Mix together dressing ingredients. When ready to serve, mix all other ingredients together then toss with the dressing.
To make this a main course: add any grilled meat, poultry or fish
Tomato Sauce
In medium pan, brown 1 lb ground beef drain fat
Add 1 T oil and sauté: 1 chopped carrot
1 chopped onion
1 clove garlic
Add:
1 6oz can tomato paste
1 16oz can tomato puree
1 cup water
1 crushed beef bouillon cube
1 T parmesan cheese
1 tsp sugar
½ tsp basil, oregano, salt
¼ tsp pepper
Mix thoroughly, cook 20 minutes—simmer, stirring occasionally
Add 1 T oil and sauté: 1 chopped carrot
1 chopped onion
1 clove garlic
Add:
1 6oz can tomato paste
1 16oz can tomato puree
1 cup water
1 crushed beef bouillon cube
1 T parmesan cheese
1 tsp sugar
½ tsp basil, oregano, salt
¼ tsp pepper
Mix thoroughly, cook 20 minutes—simmer, stirring occasionally
Spaghetti Pie
½ lb spaghetti or elbows
¼ tsp oil
¼ tsp salt
1 egg
1/3 cup grated parmesan cheese
1T soft butter or margarine
1/2lb ground beef
1cup spaghetti sauce (small can)
¾ cup ricotta or cottage cheese
½ cup shredded mozzarella
Cook spaghetti, rinse, put in bowl. Beat together egg, parmesan and butter, add to spaghetti and toss until well mixed. Grease pie plate then spoon pasta mixture into pie plate. Press mixture to sides and bottom to mold to shape of plate.
Cook burger (and onion and pepper if desired) Add spaghetti sauce.
Preheat oven to 350
Spoon ricotta onto pasta “crust” and spread evenly. Add meat sauce. Bake 30-35 minutes. Remove from oven, sprinkle with mozzarella and let sit 10 minutes before serving.
¼ tsp oil
¼ tsp salt
1 egg
1/3 cup grated parmesan cheese
1T soft butter or margarine
1/2lb ground beef
1cup spaghetti sauce (small can)
¾ cup ricotta or cottage cheese
½ cup shredded mozzarella
Cook spaghetti, rinse, put in bowl. Beat together egg, parmesan and butter, add to spaghetti and toss until well mixed. Grease pie plate then spoon pasta mixture into pie plate. Press mixture to sides and bottom to mold to shape of plate.
Cook burger (and onion and pepper if desired) Add spaghetti sauce.
Preheat oven to 350
Spoon ricotta onto pasta “crust” and spread evenly. Add meat sauce. Bake 30-35 minutes. Remove from oven, sprinkle with mozzarella and let sit 10 minutes before serving.
Pumpkin Chocolate Chip Bread
Ingredients:
3 cups white sugar
3 ½ cups all-purpose flour
1 (15 ounce) can pumpkin puree
1 T ground cinnamon
1 cup vegetable oil
½ tsp ground ginger
2/3 cup water
1 T ground nutmeg
4 eggs
1 T vanilla extract
2 tsp baking soda
1 ½ tsp salt
1 cup semisweet chocolate chips
Directions:
Preheat over to 350 degrees F.
Grease and flour two 9x5 inch loaf pans.
In a large bowl, combine sugar, pumpkin, oil, water and eggs. Beat until smooth. Blend in flour, cinnamon, ginger, nutmeg, vanilla, baking soda, and salt.
Fold in chocolate chips and pour batter into loaf pans.
Bake for 1 hour, or until inserted knife comes out clean.
Let the bread cool in the pans completely before removing.
3 cups white sugar
3 ½ cups all-purpose flour
1 (15 ounce) can pumpkin puree
1 T ground cinnamon
1 cup vegetable oil
½ tsp ground ginger
2/3 cup water
1 T ground nutmeg
4 eggs
1 T vanilla extract
2 tsp baking soda
1 ½ tsp salt
1 cup semisweet chocolate chips
Directions:
Preheat over to 350 degrees F.
Grease and flour two 9x5 inch loaf pans.
In a large bowl, combine sugar, pumpkin, oil, water and eggs. Beat until smooth. Blend in flour, cinnamon, ginger, nutmeg, vanilla, baking soda, and salt.
Fold in chocolate chips and pour batter into loaf pans.
Bake for 1 hour, or until inserted knife comes out clean.
Let the bread cool in the pans completely before removing.
Mushroom Sausage Pinwheels
2 lbs .mild Italian sausage
2 lbs fresh mushrooms, minced and thoroughly dried
1/4 cup minced shallots
6 tablespoons butter
2 tablespoons vegetable oil
salt and pepper to taste
16 ounces cream cheese, room temperature
2 sheets puff pastry, thawed
Preheat oven to 400. Remove sausage from casings and saute until it is no longer pink, crumbling into small pieces. Drain and set aside. Saute the mushrooms with the shallots in butter and oil over moderate heat, stirring frequently. Cook until pieces separate and liquid evaporates. Add salt and pepper and combine mushroom mixture with sausage and cream cheese, blending well.
Roll out sheet of puff pastry; cut in half length wise. Spread 1/4 of the sausage mixture down center of one half sheet; roll pastry starting at the long side. Cut into 1/4 inch slices and place pinwheels on baking sheet. Bake about 12-15 minutes, until pastry is golden. Repeat with remaining pastry and filling.
2 lbs fresh mushrooms, minced and thoroughly dried
1/4 cup minced shallots
6 tablespoons butter
2 tablespoons vegetable oil
salt and pepper to taste
16 ounces cream cheese, room temperature
2 sheets puff pastry, thawed
Preheat oven to 400. Remove sausage from casings and saute until it is no longer pink, crumbling into small pieces. Drain and set aside. Saute the mushrooms with the shallots in butter and oil over moderate heat, stirring frequently. Cook until pieces separate and liquid evaporates. Add salt and pepper and combine mushroom mixture with sausage and cream cheese, blending well.
Roll out sheet of puff pastry; cut in half length wise. Spread 1/4 of the sausage mixture down center of one half sheet; roll pastry starting at the long side. Cut into 1/4 inch slices and place pinwheels on baking sheet. Bake about 12-15 minutes, until pastry is golden. Repeat with remaining pastry and filling.
Chocolate Almond Torte
1 ½ cups blanched slivered almonds
1 cup sugar
8 ounces bittersweet (not unsweetened) or semi-sweet chocolate, chopped
5 large eggs, separated
½ teaspoon almond extract
½ teaspoon grated lemon peel
½ cup (one stick) unsalted butter, melted, cooled
1/4 teaspoon salt
powdered sugar
Preheat oven to 350. Butter 10-inch diameter springform pan with 2 3/4 inch high sides. Combine almonds and 1/3 cup sugar in processor. Blend until almonds are very finely ground. Transfer almond mixture to medium bowl; do not clean processor. Add chocolate and 1/3 cup sugar to processor. Blend until chocolate is finely ground but not beginning to clump, about 45 seconds. Stir into almond mixture. Using electric mixer, beat yolks and 1/3 cup sugar in large bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes. Beat in almond extract and lemon peel. Fold in chocolate-almond mixture, then butter.
Using dry beaters, beat egg whites and salt in another large bowl until stiff but not dry. Fold beaten egg whites into chocolate batter in 3 additions. Transfer batter to prepared pan.
Bake cake until tester inserted into center comes out with moist crumbs attached, about 40 minutes. Cool cake completely in pan on rack. (Can be made one day ahead. Cover; store at room temperature) Cut around pan sides to loosen; release sides. Sprinkle powdered sugar over cake.
1 cup sugar
8 ounces bittersweet (not unsweetened) or semi-sweet chocolate, chopped
5 large eggs, separated
½ teaspoon almond extract
½ teaspoon grated lemon peel
½ cup (one stick) unsalted butter, melted, cooled
1/4 teaspoon salt
powdered sugar
Preheat oven to 350. Butter 10-inch diameter springform pan with 2 3/4 inch high sides. Combine almonds and 1/3 cup sugar in processor. Blend until almonds are very finely ground. Transfer almond mixture to medium bowl; do not clean processor. Add chocolate and 1/3 cup sugar to processor. Blend until chocolate is finely ground but not beginning to clump, about 45 seconds. Stir into almond mixture. Using electric mixer, beat yolks and 1/3 cup sugar in large bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes. Beat in almond extract and lemon peel. Fold in chocolate-almond mixture, then butter.
Using dry beaters, beat egg whites and salt in another large bowl until stiff but not dry. Fold beaten egg whites into chocolate batter in 3 additions. Transfer batter to prepared pan.
Bake cake until tester inserted into center comes out with moist crumbs attached, about 40 minutes. Cool cake completely in pan on rack. (Can be made one day ahead. Cover; store at room temperature) Cut around pan sides to loosen; release sides. Sprinkle powdered sugar over cake.
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